Bu çalışmada Türkiye’nin farklı illerinden toplanan dokuz farklı bal örneğinin bazı
kimyasal özellikleri incelenmiş ve karşılaştırılmıştır. Farklı illerden toplanan dokuz
baldan hazırlanan etanol ekstraktlarının antioksidan ve antimikrobiyal özellikleri
çalışılmıştır. Toplam fenolik (TPC), süperoksit radikal ve peroksinitrit-süpürücü
aktiviteleri (DPPH), demir iyonu indirgeyici antioksidan güç (FRAP) antioksidan
kapasite belirleyicileri olarak kullanılmıştır. Referans olarak kateşin, bütillendirilmiş
hidroksitolüen, askorbik asit ve troloks kullanılmıştır.
Folin Ciocalteu yöntemi ile ölçülen toplam fenolik madde 25–125 mgGAE/100g bal
aralığında dağılım göstermektedir. Ballar arasında, kestane ballarının, yüksek toplam
fenolik içerik, FRAP değerleri ve düşük DPPH radikal süpürücü aktivite gösterdiği
saptanmıştır.
Balların fenolik içeriği önemli ölçüde antioksidan aktivite (r2
= 0.97, p<0.05) ile
ilişkili bulunmuştur.
Bal örneklerinin nem, kül, sükroz, invert şeker, diastaz aktivitesi,
hidroksimetilfurfural içeriği ve toplam asitlik gibi kimyasal özellikleri belirlenmiştir.
Mineral içeriği, Atomik Absorbsiyon Spektrofotometresi (AAS) ile tespit edilmiştir.
Kestane balının mineral içeriği diğerlerine göre çok daha yüksek bulunmuştur.
Ayrıca her ekstraktın antibakteriyal ve antifungal aktivitesi, on bakteri ve iki mantar
kullanılarak agar disk difüzyon ve agar dilüsyon yöntemi ile incelenmiştir.
İstatistiksel analize göre, test edilen bakteriler arasında, balların etanol ekstraktlarına
en duyarlı bakteri Yersinia enterocolitica ve en dirençli bakteri Clostridium
perfringens olmuştur. Bakteri duyarlılığı sırası: Yersinia enterocolitica > Listeria
monocytogenes > Pseudomos aeruginosa > Shigella sonnei > Escherichia coli >
III
Staphylococcus aureus > Bacillus cereus > Salmonella typhimurium > Klebsiella
pneumoniae > Clostridium perfringens şeklinde olmuştur.
Bu çalışmada, Aspergillus niger, Candida albicans’dan daha duyarlı olmuştur.
İncelenen balların biyoaktif bileşenleri, gaz komotografisi-kütle spektrometresi (GCMS) ile belirlenmiştir. En etkili bal olan Sivas yayla balında (SBS) başlıca biyoaktif
madde % 40.83 oranında nonanal olmuştur. Nonanal % 20.48 oranında Ordu akasya
balı (ABO) örneğinde de tespit edilmiştir. Ayrıca majör bileşikler olarak 2,3-
dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2-propanone,1,3-dihydroxy-,
propanal,2,3-dihydroxy-, hydrazine,1,1-dimethyl-, 2-furancarboxaldehyde,5-
(hydroxymethyl)-, linalool oxide cis, 1-hexanol ve decanal belirlenmiştir.,In this study, some chemical properties of of the honey collected from the different
provinces of Turkey were investigated and compared. Antioxidant and antimicrobial
properties of honey-ethanol extracts prepared from nine honey collected from
different provinces were studied. Total phenolic (TPC), superoxide radical and
peroxynitrite- scavenging activity (DPPH), ferric reducing / antioxidant power assay
(FRAP) were used as predictors of antioxidant capacity. Catechin, butylated
hydroxytoluene, ascorbic acid and trolox were used as reference.
Total phenolic substance measured by the method of Folin Ciocalteu is distributed in
the range of 25-125 mgGAE/100g honey. Among the honeys, chestnut honeys were
showed the highest total phenolic contents and FRAP values and the lowest DPPH
radical scavenging activity.
Phenolic content of honeys was associated significantly with antioxidant activity
(r2
= 0.97, p <0.05).
Chemical properties of honey samples such as moisture, ash, sucrose, invert sugar,
diastase activity, hydroxymethylfurfural content and total acidity were determined.
Mineral content of honeys has been determined with atomic absorption
spectrophotometry (AAS) . Chestnut honey has a higher mineral content than others.
Additionally, antibacterial and antifungal activity of each extract was studied by
using ten bacteria and two yeasts with the methods of the agar disc diffusion and agar
dilution. According to statistical analysis, between the testing bacterias, Yersinia
enterocolitica has been the most sensitive bacteria to nine honey-ethanol extracts and
V
Clostridium perfringens are the most resistant. Order of sensitivity of bacteria:
Yersinia enterocolitica > Listeria monocytogenes > Pseudomos aeruginosa >
Shigella sonnei > Escherichia coli > Staphylococcus aureus > Bacillus cereus >
Salmonella typhimurium > Klebsiella pneumoniae > Clostridium perfringens.
In this study, Aspergillus niger has been more sensitive than Candida albicans.
Bioactive components of studied honeys have been identified by GC-MS. The
nonanal rate of 40.83% has been the main bioactive substance in Sainfoin Honey of
Sivas (SBS) which is the most effective honey. Nonanal has been found as 20.48%
ratio in the case of Acacia Honey of Ordu (ABO). In addition, the major compounds
are determined as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2-
propanone,1,3-dihydroxy-, propanal,2,3-dihydroxy-, hydrazine,1,1-dimethyl-, 2-
furancarboxaldehyde,5-(hydroxymethyl)-, cis-linalool oxide, 1-hexanol and decanal.
In this study, some chemical properties of of the honey collected from the different
provinces of Turkey were investigated and compared. Antioxidant and antimicrobial
properties of honey-ethanol extracts prepared from nine honey collected from
different provinces were studied. Total phenolic (TPC), superoxide radical and
peroxynitrite- scavenging activity (DPPH), ferric reducing / antioxidant power assay
(FRAP) were used as predictors of antioxidant capacity. Catechin, butylated
hydroxytoluene, ascorbic acid and trolox were used as reference.
Total phenolic substance measured by the method of Folin Ciocalteu is distributed in
the range of 25-125 mgGAE/100g honey. Among the honeys, chestnut honeys were
showed the highest total phenolic contents and FRAP values and the lowest DPPH
radical scavenging activity.
Phenolic content of honeys was associated significantly with antioxidant activity
(r2
= 0.97, p <0.05).
Chemical properties of honey samples such as moisture, ash, sucrose, invert sugar,
diastase activity, hydroxymethylfurfural content and total acidity were determined.
Mineral content of honeys has been determined with atomic absorption
spectrophotometry (AAS) . Chestnut honey has a higher mineral content than others.
Additionally, antibacterial and antifungal activity of each extract was studied by
using ten bacteria and two yeasts with the methods of the agar disc diffusion and agar
dilution. According to statistical analysis, between the testing bacterias, Yersinia
enterocolitica has been the most sensitive bacteria to nine honey-ethanol extracts and
V
Clostridium perfringens are the most resistant. Order of sensitivity of bacteria:
Yersinia enterocolitica > Listeria monocytogenes > Pseudomos aeruginosa >
Shigella sonnei > Escherichia coli > Staphylococcus aureus > Bacillus cereus >
Salmonella typhimurium > Klebsiella pneumoniae > Clostridium perfringens.
In this study, Aspergillus niger has been more sensitive than Candida albicans.
Bioactive components of studied honeys have been identified by GC-MS. The
nonanal rate of 40.83% has been the main bioactive substance in Sainfoin Honey of
Sivas (SBS) which is the most effective honey. Nonanal has been found as 20.48%
ratio in the case of Acacia Honey of Ordu (ABO). In addition, the major compounds
are determined as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2-
propanone,1,3-dihydroxy-, propanal,2,3-dihydroxy-, hydrazine,1,1-dimethyl-, 2-
furancarboxaldehyde,5-(hydroxymethyl)-, cis-linalool oxide, 1-hexanol and decanal.
